Gluten Free Delights

I'm teaching a class Thursday September 26th at Honeyville Farms in Chandler Az on two great gluten free recipes.  Gluten free kind of sounds like it will taste bland or bad but these are unbelievably good.  LouAnn has made the blanched almond flour with slivered almonds and blueberry cookies before and I found this great recipe for gluten free banana coconut pie and have made it.  Come on down and try it or make it yourself, they are very good.

Gluten Free Blueberry Almond Breakfast Cookies

Ingredients:

2 C Honeyville blanched almond flour

¼ tsp Salt

1 tsp Baking soda

¼ tsp Ground cinnamon

¼ C Coconut oil

3 Tbsp Honey

2 tsp Vanilla extract

½ Tsp Almond extract

½ C Almond slivers

½  C Freeze dried Honeyville Blueberries (rehydrated)

Method:

Preheat oven to 350 degrees

Combine well almond flour, salt, cinnamon and baking powder in a food processor.  Add in Coconut oil, honey, vanilla and almond extract until dough forms.

Gently fold in almond slivers and blueberries without smashing them.  Using cookie scoop, scoop cookies onto parchment paper lined cookie sheet.  Press dough down gently.

Bake for 8-10 minutes until lightly browned.  Cool for 15 minutes on cookie sheet.  Don’t take them off before this time or they will fall apart.  Store in refrigerator.

Gluten Free Banana Coconut Cream Pie

Coconut Pie Crust

Ingredients

• 2 cups Honeyville Sweetened coconut flakes
• 1/4 cup Honeyville coconut flour
• 1/3 cup butter, melted

Cooking Directions

1. Heat oven to 300 degrees. Mix together all ingredients thoroughly. Press into shape in a pie pan. Bake in oven for 15-20 minutes or until shell is nicely toasted.

Filling

Ingredients

• 3 bananas
• 3 tablespoons cornstarch
• 1 cup whole milk
• 4 large egg yolks
• 1/2 cup coconut cream
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla 

Cooking Directions

1. Place cornstarch in a medium bowl and whisk in 1/2 cup of the milk Add yolks and whisk until incorporated and smooth.
2. In a large saucepan whisk together coconut milk, sugar, salt, and remaining milk and bring to a boil over medium heat. Once boiling, slowly whisk in yolk mixture and reduce heat to medium low. Using a rubber spatula, constantly stir until mixture thickens to a thick gravy consistency.
3. Remove from heat and stir in vanilla.
4. Slice a banana into 1/4-inch-thick slices. Place about the top of the cooled pie crust.
5. Pour 1/2 of the hot custard over banana and pie crust. Slice the other two bananas and arrange them over the half filled pie. Pour the rest of the custard into the pie crust, covering bananas. Let cool to room temperature for 30 minutes. Cover and refrigerate for 4 hours before serving. 

Topping 
       
Mix up 1 cup of Honeyville InstaWhip per the directions on the can and smooth onto the top of the cooled pie.  Sprinkle sweet coconut flakes over the top.  Keep refrigerated.